Pudding Sauce
From Delicate dishes, 1896
Mrs. G. D. Cook
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicate dishes (1896), page 8. The excerpt below is the record exactly as published.
PUDDING SAUCE. One-third cup of butter, i cup of sugar, yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.